Heirloom Meals: Savoring Yesterday's Traditions Today

Saturday June 23, 2012

Storytelling Saturdays:
The Essentials of the Kitchen from a College Girl’s Perspective (by Rebecca Narum)

As the title of this blog states today we’re going to be getting a college girl’s perspective on the essentials of every kitchen.  Being that Carole Murko is no longer in college you are probably wondering who is writing to you guys today.  My name is Rebecca Narum and I am one of Heirloom Meals’ summer inters!  Now that we are introduced let’s move on to the good stuff! 

The essentials of a kitchen is a hard list of items to come up with.  There are so many different things that one has to take into account.  Furthermore, as much as I love to cook I am only 21 and I have never had to stock a kitchen on my own let alone been required to cook for myself nightly.  That said, I am pretty good at day dreaming and this is a perfect opportunity for me to create my kitchen supply list for the day I leave college and move into my first apartment—frightfully this is just around the corner!  Therefore, after a good amount of thought and some web-surfing through William-Sonoma’s online store I have come up with a list of what I believe to be the ten-essential items of a kitchen.  But, please don’t be afraid to leave your comments, suggestions and ideas as I will be graduating in less than a year and want to make sure I am not left without something as I build my first kitchen!

So here’s my list:

1. Double-broiler Saucepot
I figure it is a good all-around kitchen essential that can be used for soups, boiling pasta, making the pasta sauce and having the double-broiler add-on will double it’s use!
2. Skillet
Although there are many uses for a skillet I have to say my favorite is making eggs and pancakes on the lazy weekend mornings.  Therefore, it is a must for my first kitchen.
3. Ceramic baking dish
From casseroles to lasagna to baking chicken, this is another versatile cooking utensil that I think I would find useful.
4. Good knife set
I know this can get expensive and for a recent college graduate I wont be able to go with the best-of-the-best, but I also know good knifes are essential to a kitchen so having decent knifes is worth it.
5. Spatula
My primary reason for this goes back to those lazy weekend breakfasts…you need to have something to flip the pancakes and cook the eggs!
6. Cook’s spoon (for mixing and serving)
From stove top to table, a spoon that has two functions is ideal!
7. Locking Tongs
I am taking people’s word on the locking tongs because although I have found a need for them while helping my mom cook but I have not found them ‘essential’.  However, I’ve been told they are good for grilling, making pasta and the list goes on.
8. Wooden cutting Board
It’s durable and practical, what more is there to say!
9. Stainless steal mixing bowl
A mixing bowl is a requirement and I figure stainless steal is the most sturdy. Furthermore, if I buy one that can use it to make my own double broiler by finding one that will fit with my saucepot!
10. Cookie sheet
This is purely to fulfill my own love of baking so I can make my mom’s crazy peanut butter, chocolate chip, M & M, oatmeal cookies late at night when I can’t sleep.

Now that you have seen my list I would love your insight!  How did I do? Is there anything missing that I can’t live without?!

Thursday June 21, 2012

Heirloom Breeds & Seeds:
The Jungle

What was once a beautifully planned and planted garden...

Has become the Boulderwood Jungle...

You would not believe how busy the past couple of weeks have been. With a fractured ankle, interns arriving, running Heirloom Meals, and the motions of life,  it's been hard to dedicate time outdoors. Goodness the heat the past two days, has not been very encouraging, thought I would share the pictures, of what has become known as the Jungle. I am hopeful that this weekend with the help of my team, we can tackle the Jungle with some weeding so we can then see the lovely side of the garden.



Wednesday June 20, 2012

Heirloom Meals Cookbook; RECIPES and STORIES needed!

Heirloom Meals is looking for people who would like their family recipes and stories to be included in the Thanksgiving section of the potential Heirloom Meals’ Holiday cookbook.  This is a great opportunity to document and share your family heritage but you must act quickly!  We are working on the proposal and hope to have the Thanksgiving section finished by the end of July.  We are looking for a diverse selection of stories and recipes that demonstrate how your family has created a personalized Thanksgiving meal.  If you are interested and would like to be considered, contact us with a synopsis (can be mere bullet points) and include the following:

• Family photo(s)
• Recipes
• Stories
• Heirloom tabletop items

All items must relate to Thanksgiving and we need your synopsis by Monday, June 25, 2012.  Please include your interest, the essence of your story and contact information.

Please email me.

Wednesday June 20, 2012

Heirloom Meals Radio:
Doug Ferguson

Doug Ferguson exudes positive energy!!  He cracked me up and touched my heart with the story about his Mom's turquoise pot.  Imagine knowing that when that pot was on the stove, it would yield a not-so-great attempt at Cincinnati Chili!!  Doug has now perfected the recipe and honors his Mom by cooking it in his newly acquired turquoise dutch oven.

Doug has taken his love of cooking, of being in the suburbs and being a Dad and a neighbor and translated it into both a tongue-in-cheek and serious journal in his blog, The Suburban Cookbook.  I think you will enjoy listening to Doug as much as I enjoyed interviewing him!! Thank you Doug!!

Listen to his show HERE.  And we apologize that the sound quality isn't the best :-(

Friday June 15, 2012

Carole’s Concoctions:
Lobster Risotto

Happy National Lobster Day! In honor of the holiday I thought I would share my Lobster Risotto recipe, which I concocted. The beauty in this particular recipe is that you only need 2 lobsters, and it serves around six people. I think it's pretty amazing that this recipe is a tasty and affordable way to have lobster . When I asked my team of interns about why they liked Lobsters they replied:

"I like crushing the shells with the nutcracker, when I was younger I would do this to get to the meat for my sister." --Michelle Anderer

"Once you have made it to the meat, that's the best part, it was something about this delicacy that made family time that more enjoyable." --Mia Moorehead

With that being said, I hope you all will try out my Lobster Risotto recipe, or at the very least enjoy National Lobster Day! 

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